Moroccan Couscous With Pineapple Mint and Gooseberries

Aug 3, 2016 | Healthy Living | 0 comments

Besides being tart, tasty treats, gooseberries boast impressive health benefits too. Just one cup of these delectable berries supplies up to 55 percent of your recommended daily allowance of vitamin C, plus 26 percent of your dietary fiber for the day.

Moroccan Couscous With Pineapple Mint and Gooseberries

by The Kitchen Bistro
Yield: 1-3

  • ¼ cup gooseberries
  • ½ cucumber, seeded and sliced
  • 4 mint leaves (try pineapple mint)
  • 6 cilantro leaves
  • 1 shallot, soaked in sherry vinaigrette
  • ¼ cup almonds, toasted
  • Salt to taste
  • 2 T. lemon juice
  • 2 T. olive oil
  • 2 cups couscous, precooked
  • 2 cups chicken stock
  • 2 T. olive oil
  • 2 T. salt

Put the couscous in a mixing bowl large enough to hold it. Bring chicken stock, 2 T. olive oil, and 2 T. salt to a boil. Pour the mixture over the couscous and cover for 15 minutes. Then spread the couscous on a cookie sheet, and let it cool in the refrigerator. Last, combine the cooled couscous with the produce and other ingredients in a mixing bowl and toss. Serve cold.